Guacamole

Ingredients

• 2ripe avocados
• 1lime
• 1tomato
• 1/2red onion
• 1jalapeño
• 5 ml (1 teaspoon)minced garlic
• a littlesalt
• a littleparsley

Instructions

1. 1

   Prepare the avocados

   Score each avocado, halve it and remove the stone. Scoop the flesh out with a spoon.

2. 2

   Mash the flesh

   Put the avocado flesh in a bowl and mash it.

3. 3

   Add the chopped vegetables

   Finely chop the red onion and jalapeño, remove excess moisture, then add them to the avocado with the minced garlic.

4. 4

   Season with lime

   Add the lime juice and mix thoroughly, then season with salt.

5. 5

   Serve the guacamole

   Spoon the finished guacamole into a serving bowl. Serve as a dip for nachos or alongside tortillas or sandwiches.

What is guacamole?

Guacamole is a Mexican avocado dip, often served with tortilla chips or as a fresh accompaniment to other dishes. Ripe avocado gives it a creamy base, while lime, onion and chilli bring acidity, crunch and heat.

This version keeps the ingredient list straightforward and adds tomato and parsley for freshness. A gentle mash lets the avocado stay a little chunky.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 2g protein, 8g carbs, 12g fat.

Most of the energy and fat come from the avocado, while the vegetables contribute a smaller amount of carbohydrate and fibre. This dip provides only a modest amount of protein; serve it with a source of protein and plenty of vegetables to make a more balanced plate.

Choosing ripe avocados

Ripeness: Choose avocados with darkened skin that yield slightly when held. They should feel springy rather than hard or very soft.

Unripe fruit: If an avocado is still green and firm, the recipe description suggests wrapping it in foil and leaving it at room temperature, or storing it with an apple to encourage ripening.

Keep the texture in mind

Chunky mash: Mash the avocado only a little if you want pieces of fruit in the finished dip. A fork or spoon gives you control over how smooth it becomes.

Smoother result: The recipe description suggests adding a little plain yoghurt for a smoother texture; this is optional and is not included in the ingredient list.

Prepare the add-ins

Fine chopping: Cut the red onion and jalapeño small so they are distributed through the dip rather than dominating each bite.

Remove moisture: Drain or pat the chopped vegetables dry before adding them. This helps keep the guacamole thick instead of watery.

Balance lime and salt

Lime juice: Mix it through the mashed avocado to add a sharp, fresh note. Add it before salting so you can taste the whole mixture as you season.

Salt: Start with a little, stir, then taste and adjust to suit the saltiness of what you plan to serve alongside.

Serving ideas

For dipping: Serve the guacamole with nachos, as suggested in the method. Put it out soon after mixing for the freshest flavour and texture.

For a meal: Offer it alongside tortillas or use it as an accompaniment to a sandwich. Its creamy texture pairs well with crisp or toasted bread.

Recipe notes & tips

• Use avocados that yield gently when held so they are easy to scoop and mash.
• Chop the red onion and jalapeño finely for a more even mix.
• Remove excess moisture from the chopped vegetables before adding them.
• Mash the avocado lightly if you prefer a chunky dip.
• Taste after mixing in the lime, then add salt gradually.

Variations

• Smoother texture: Stir in a little plain yoghurt, as suggested in the recipe description.
• More heat: Leave some jalapeño seeds in when chopping for a hotter dip.
• Milder flavour: Use less jalapeño for a gentler result.
• Herb change: Replace the parsley with chopped coriander for a different fresh note.
• Extra lime: Add a little more lime juice if you prefer a sharper, citrus-forward flavour.

Common mistakes to avoid

• Using firm avocados: They are harder to scoop and mash; choose fruit that yields slightly when held.
• Mashing too much: The dip can lose its chunky texture; stop once the avocado is mashed to your liking.
• Leaving vegetables wet: Extra moisture can thin the dip; drain or pat the chopped onion and jalapeño dry.
• Adding too much salt at once: The dip can become over-seasoned; add a little, mix and taste before adding more.
• Chopping the jalapeño unevenly: Large pieces can make some bites much hotter; chop it finely and evenly.

How to store

Store leftovers in an airtight container in the fridge and eat within 1–2 days for the best texture and colour. Pressing a layer of food-safe film directly onto the surface can help limit exposure to air; stir before serving.

Frequently asked questions